Spanish Rice

Teresa Morgan


Spanish rice is a good side dish for any Latin main dish .
Last nights dinner was New Mexico style flat enchiladas rice and beans. fit for a King or Queen.

pinch tips: Non-Stick Rice Every Time



4 to 6


2 c
long grain white rice
1/4 c
canola oil
yellow onion cut into 1 inch chunks
bell pepper any color, cut into 1 inch pieces
3 cloves of garlic, minced or 3 heaping tsp garlic powder
cup tomato puree
tsp sea salt
2 3/4
cups water or chicken stock
3/4 c
peas, frozen petite

Directions Step-By-Step

Directions: uses a 12 inch frying pan with a thight fitting lid

Add the oil to the pan and put heat on to medium high. Add the rice and saute until golden brown approximately 10 - 15 minutes. Then add the onion and bell pepper and saute another 5 - 10 minutes.

The important thing is to make sure the rice is toasted to a nice golden brown.

Using a garlic press, add the minced fresh garlic by squeezing the press and cutting off the garlic as it comes out, with a knife.

Continue to saute for an additional 3 minutes. You will notice a wonderful garlic aroma.

Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes.

When it's done, turn off the heat, remove the lid and stir in the peas. Replace the lid and wait 5 minutes before serving.

Cooking is like an art and it's okay to try different things and experiement. So if you think of something different you want to add, go for it.

About this Recipe

Course/Dish: Rice Sides
Other Tag: Quick & Easy